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Grilled Bratwurst




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Grilled Bratwurst

Heartland: the Best of
the Old and the New
from Midwest Kitchens

by Marcia Adams, 1991, Clarkson Potter


Makes 4 Sheboygan-size servings

“Sheboygan claims to be the sausage capital of the world and no one quarrels
with that. Their specialty is bratwurst… In comparison to their first cousin,
the hot dog, ‘brats’ are pale in color and contain a mixture of veal and pork.
The fresh ones are better than the precooked ones, so do look for those at
your butcher.
Beer goes well with bratwurst right from the start; marinate them overnight
in beer. Be careful not to puncture them or you will lose the good juices
during grilling.”

8 bratwurst
1 1/2 cups beer
1 1/2 tablespoons vegetable oil
2 large onions, coarsely chopped
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 teaspoon paprika
1 bay leaf

Place the bratwurst in a shallow glass dish. Pour in the beer, cover, and refrigerate overnight.
Preheat the grill or broiler. In a medium saucepan heat the oil. Add the
onions and cook over medium heat until the onions are lightly browned,
about 4 minutes. Add the brown sugar, vinegar, Worcestershire sauce,
salt, paprika, and bay leaf. Remove the bratwurst from the beer and
add the beer to the onions.
Cook the beer mixture over medium-high heat for 5 minutes.
Meanwhile, grill or broil the bratwurst about 7 to 9 inches from the heat
for about 20 minutes. Turn with tongs, not a fork, so the bratwurst don’t
get punctured and the juices escape. Baste with the sauce during the last
5 to 10 minutes. Serve with sweet hot mustard and, of course, beer.

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